1.
It's tough to imagine that the ubiquitous polished rice that most people call 'white rice' is a fairly modern phenomenon.
Most old-timers remember how white rice quickly overtook unpolished because of its perceived quality and its 'neutral' taste.
Polished rice cooks quicker and complements most traditional rice accompaniments - from rasam to better.
The best-known version is Ponni rice, and there's Sona Masuri that is quite popular in Andhra Pradesh. Polished versions, unfortunately, take away some of the key nutrients inherent in rice.
2.
A few years ago, I visited a schoolmate's large textile unit in Arupukottai near Madurai. We dined at his staff canteen; it was the first time I sampled what the locals call Kai Kuthal Arisi (hand-pounded rice).
The morsels were slightly larger and chewier, almost reminiscent of Arborio rice used in Italian risotto.
That one meal experience was all it took for me to make the permanent switch from white to. The key difference is that only the outer shell of the paddy is removed, leaving the bran intact.
It makes no difference in calorific values but makes a huge difference in key nutrients like magnesium, phosphorus, niacin, and vitamin B6. The rice's low glycemic index makes it more suitable for people with diabetes.
It takes slightly longer to cook - the hand-pounded brown rice version I use typically takes 15 minutes to pressure cook (the cooking time is about 10 minutes).
This variety works best for rice along with sambar or can also be used for idli/dosa batter. If you are looking at making a big change in your diet, brown rice is a compelling substitution option.
3.
One of Kerala's most iconic rice varietals and protected with its own GI (Geographical Indication), this rice is primarily grown in the Palakkad region that borders Tamil Nadu.
This rice varietal has come to typify Kerala's red rice and parboiled rice varieties. This coarse red rice varietal is rich in vitamins, calcium, and magnesium; these nutrients are retained thanks to the 'par boiling' process.
It's not just commonly used in Kerala, but I've also spotted this variety in Sri Lanka. Aside from cooking this as a rice staple, it's also used in other rice-based dishes like and idlis.
4.
Aside from Hyderabad, South India's biryani cities have one key ingredient in common - small grain rice.
Seeraga Samba rice is the quintessential ingredient in the Dingidul-style; it's also used in the Ambur - my favorite biryani style, in Tamil Nadu (although Basmati rice is widely used too).
The rice takes its name from Jeera (Seeragam in Tamil) because the small (much smaller than other rice varieties) ovular grains share an uncanny resemblance to jeera (cumin seeds).
The rice is usually cultivated in the Samba season (typically August to January). The traditional Malabari biryanis in the Kozhikode region use a similar small grain varietal that packs great flavors of Seeraga Sala rice (also known as Kaima rice), grown in Kerala also outside the state but used almost exclusively in the Malabar region.
Most of the small grain biryani rice varietals currently available tend to be polished rice versions without the nutrients found in brown rice.
5.
Almost unique to the Chettinad region in Tamil Nadu and evidence of the Chettiar community's strong links with Burma, it is prevalent across Southeast Asian cultures. It is a rich source of Iron and Vitamin E.
The bran hull of black rice has one of the highest anthocyanin antioxidants found in any food (even more than blueberries). A simple rice pudding - the rice is soaked overnight, pressure-cooked, tossed in ghee, sugar, and a hint of cardamom is a popular Chettinad dessert.
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